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Restaurants›Half Moon Bay Brewing Company›BURGER* Recipe

BURGER* Recipe

Name: Half Moon Bay Brewing Companys BURGER* Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lbs ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs vegetable oil (for cooking); 2 pcs burger buns (sesame or potato); 1 tbs unsalted butter (softened, for toasting); 2 pcs American cheese slices; 3 tbs mayonnaise; 1 tbs ketchup; 1 tsp yellow mustard; 1 tsp dill pickle relish; 0.5 tsp Worcestershire sauce; 0.5 tsp apple cider vinegar; 0.25 tsp onion powder; 0.25 tsp garlic powder; 0.125 tsp black pepper; 2 pcs green leaf lettuce (washed, leaves separated); 0.5 pcs ripe tomato; 6 pcs dill pickle slices; 1 pcs yellow onion, thinly sliced; 1 tbs unsalted butter; 0.5 tbs vegetable oil; 0.25 tsp salt; 0.125 tsp black pepper; 2 pcs russet potatoes (medium); 1 cups vegetable oil (for frying); 1 tsp kosher salt (for seasoning fries); 0.25 tsp black pepper (for seasoning fries); 0.25 tsp paprika (optional)

Inspired by Half Moon Bay Brewing Company

Time50m

Serves2

Classic American cheeseburger with house-made burger sauce, lettuce, tomato, pickles, and sauteed onions. Served with fresh-cut steak fries.

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Ingredients

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Burger Patties & Seasoning

1 lbs ground beef (80/20)

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1 tbs vegetable oil (for cooking)

Buns & Cheese

2 pcs burger buns (sesame or potato)

1 tbs unsalted butter (softened, for toasting)

2 pcs American cheese slices

House Burger Sauce

3 tbs Mayonnaise

1 tbs Ketchup

1 tsp yellow mustard

1 tsp dill pickle relish

1/2 tsp Original Worcestershire Sauce

1/2 tsp Apple cider vinegar

1/4 tsp Onion powder

1/4 tsp Watkins garlic powder

1/8 tsp black pepper

Toppings

2 pcs green leaf lettuce (washed, leaves separated)

1/2 pcs ripe tomato

6 pcs dill pickle slices

Sautéed Onions

1 pcs yellow onion, thinly sliced

1 tbs Unsalted butter

1/2 tbs Tuscany sunflower oil

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Steak Fries

2 pcs russet potatoes (medium)

1 cups vegetable oil (for frying)

1 tsp kosher salt (for seasoning fries)

1/4 tsp black pepper (for seasoning fries)

1/4 tsp paprika (optional)

Method

House Burger Sauce

Combine mayonnaise, ketchup, yellow mustard, dill pickle relish, Worcestershire sauce, apple cider vinegar, onion powder, garlic powder, and black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning. Cover and refrigerate while preparing the rest (can be made up to 2 days ahead).

Sautéed Onions

Heat a skillet over medium heat. Add 1 tablespoon butter and 1/2 tablespoon vegetable oil. When shimmering, add the thinly sliced onion and spread into an even layer.

Cook, stirring occasionally, for 8–12 minutes until onions are deep golden and tender. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper near the end. Remove from heat and set aside.

Steak Fries

Peel (optional) and cut potatoes into 1/2"–3/4" thick steak fries. Rinse under cold water until water runs clear to remove excess starch, then pat completely dry with paper towels.

In a deep skillet or pot, heat about 1 cup vegetable oil to 325°F (medium-low). Fry potatoes in batches for 4–6 minutes until pale and tender but not browned. Remove to a wire rack or paper towel-lined tray.

Increase oil temperature to 375°F (medium-high). Fry the par-cooked fries in batches for 2–3 minutes until golden-brown and crisp. Drain on paper towels, then immediately season with 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika (if using). Keep warm in a low oven (200°F) while finishing the burgers.

Burger Patties & Assembly

Divide 1 lb ground beef into two equal portions (about 8 ounces each). Gently form each into a loose ball, then flatten into 3/4"–1" thick patties slightly wider than the buns. Do not overwork the meat. Make a shallow depression in the center of each patty with your thumb to reduce dome formation.

Season both sides of each patty with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (per patty total from the seasoning ingredient list).

Heat a heavy skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the patties. Cook without moving for about 3–4 minutes until a brown crust forms.

Flip the patties and immediately place one slice of American cheese on each patty. Cook another 3–4 minutes for medium (adjust time for desired doneness). If using a lid for faster melting, cover for 30–45 seconds.

While the patties finish, split the buns and spread softened butter on cut sides. Toast buns, cut-side down, in a dry skillet or on the griddle for 1–2 minutes until golden.

Assemble each burger: spread about 1.5 tablespoons house sauce on the bottom bun, add 1 leaf lettuce, place the cheeseburger patty on top, add a generous spoonful of sautéed onions, two to three tomato slices (from the 1/2 tomato), and 3 pickle slices. Spread 1 tablespoon sauce on the top bun and close.

Plating & Serving

Place the assembled burger on a plate and serve with a portion of fresh-cut steak fries on the side. Provide extra house sauce on the side if desired.

Estimated to serve 2 people. Serve immediately while burgers and fries are hot.